old fashioned pear pie recipe

Written ByJenny Smyth Posted on
old fashioned pear pie recipe
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The Best old fashioned pear pie recipe

I’ve been making this old-fashioned pear pie recipe for years, and it’s always a hit with my family and friends. The recipe comes from my grandmother, who learned it from her mother, and it’s been passed down through generations.

The moment I take the pie out of the oven, the aroma fills the kitchen, and everyone knows that dessert is just around the corner. The combination of tender pears, flaky crust, and sweet spices is a match made in heaven.

My kids love helping me make the filling, and they’re always excited to taste the finished product. It’s a perfect pie for any occasion, whether it’s a family gathering or a special holiday dinner.

Plus, it’s relatively healthy compared to other sweet treats, as pears are packed with fiber and antioxidants. When I serve it at parties, everyone raves about the flavors and textures.

I’ve even converted some of my friends to pear lovers! It’s easy to make ahead of time and store in the fridge for up to three days or freeze for up to two months.

This pie is more than just a dessert; it’s a connection to my family’s past and a symbol of love shared around the dinner table.

Old Fashioned Pear Pie

Old Fashioned Pear Pie

4.6 from 622 votes

A classic pear pie with a flaky, buttery crust and a warm, spiced filling. This old-fashioned dessert highlights the natural sweetness of ripe pears with hints of cinnamon and nutmeg.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated sugar
1 cup cold unsalted butter, cut into cubes
6 to 8 tablespoons ice water

For the Filling

6 cups peeled, cored, and sliced ripe pears (about 6 medium pears)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon unsalted butter, cut into small pieces
1 large egg, beaten (for egg wash)
1 tablespoon turbinado sugar (for topping)

👨‍🍳Directions

1In a large mixing bowl, whisk together 2 1/2 cups flour, 1 teaspoon salt, and 1 tablespoon sugar.
2Cut in 1 cup cold butter cubes using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized butter pieces.
3Sprinkle 6 tablespoons ice water over the flour mixture, one tablespoon at a time, tossing with a fork until the dough begins to come together.
4If needed, add up to 2 more tablespoons ice water, one at a time, until the dough holds together when pressed.
5Divide the dough into two equal disks, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
6Meanwhile, in a large bowl, combine 6 cups sliced pears, 3/4 cup sugar, 2 tablespoons flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice, tossing gently to coat.
7Preheat the oven to 425 degrees Fahrenheit.
8On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8 inch thick, then gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides without stretching.
9Pour the pear filling into the crust and dot with 1 tablespoon butter pieces.
10Roll out the second dough disk to a 12-inch circle, place it over the filling, and crimp the edges to seal.
11Cut several small slits in the top crust to allow steam to escape.
12Brush the top crust with beaten egg and sprinkle with 1 tablespoon turbinado sugar.
13Place the pie on a baking sheet and bake at 425 degrees Fahrenheit for 15 minutes, then reduce the oven temperature to 375 degrees Fahrenheit and bake for 35 to 40 minutes more, until the crust is golden brown and the filling is bubbling through the slits.
14Let the pie cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
15Serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Pastry cutter or two forks
Plastic wrap
Rolling pin
9-inch pie dish
Small bowl
Pastry brush
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 65mg🧂Sodium: 320mg🌾Total Carbs: 53g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 4g

📝Notes

For best results, use firm but ripe pears such as Bosc or Anjou. If the crust edges brown too quickly, cover them with foil or a pie shield halfway through baking.

Watch Video Of How Old Fashioned Pear Pie Works

This old-fashioned pear pie recipe is always a good idea for any occasion – whether it’s a family gathering or a casual get-together with friends. The combination of tender pears, flaky crust, and sweet spices is sure to impress everyone.

When storing leftovers, be sure to cover tightly with plastic wrap or aluminum foil to maintain freshness. For reheating purposes, simply bake at 350°F (175°C) for 15-20 minutes or until warmed through.

When serving, consider topping each slice with whipped cream or vanilla ice cream for an added touch of luxury.

❓ Frequently Asked Questions About Old Fashioned Pear Pie

1.

Q: What type of pears are best suited for this recipe?
A: You can use any variety of pear you like, but Bartlett or Anjou work particularly well due to their sweetness and tender texture.

2.

Q: Can I use frozen pears instead of fresh?
A: While not ideal, you can use frozen pears in a pinch. Just thaw them first and pat dry with paper towels before using.

3.

Q: How do I prevent the crust from becoming too dark?
A: To minimize browning, brush the crust with egg wash (beaten egg mixed with water) before baking.

4.

Q: Can I make this pie in advance?
A: Yes, you can prepare the filling up to 24 hours in advance and store it in the fridge until ready to assemble and bake.

5.

Q: What if I don’t have an immersion blender for pureeing the filling?
A: You can simply mash the cooked pears with a fork or potato masher until they’re mostly smooth.

6.

Q: Can I substitute another type of sugar for brown sugar?
A: While brown sugar adds depth to this pie, you can use granulated sugar as a substitute in a pinch.

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